Storage related changes in pizza cheese as affected using S. boulardii adjunct culture
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Authors
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Ankit Bihola
National Dairy Research Institute, Karnal, Haryana
https://orcid.org/0000-0002-7490-3187
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Dr. Atanu H. Jana
Principal, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat
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Bhargav Rajani
Jr. Officer (Dairy Technologist), Banas Dairy, Palanpur, Gujarat
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Dr. Shaikh Adil
Assistant Professor, Dairy Technology Department, Parul Institute of Technology, Parul University, Vadodara, Gujarat
Keywords:
Pizza cheese, Saccharomyces boulardii, Cheddaring, Homogenized milk, Refrigerated storageAbstract
The investigation examined the storage related changes in Pizza cheeses for a period of 28 days at 4oC. The physicochemical properties (i.e. moisture, TA, pH, SN, TVFA) were markedly affected by T, P and the interaction T×P. The TA, SN and TVFA exhibited marked increases with the advancement of the storage period. The sensory scores markedly differed from each other with regard to T and P, except for stinginess. The stringiness score was markedly affected by T, P and the interaction T×P. Microbial analysis revealed the absence of coliforms in fresh and stored cheeses. The S. boulardii and LAB counts were markedly affected by T, P and the interaction T×P. The S. boulardii and LAB counts of all cheeses tended to show a gradual decrease during the storage period. Cheese CBHM was associated with a higher S. boulardii count and elicited the desired baking and sensory characteristics. Since storage beyond 14 days led to a reasonable decline in the count of S. boulardii, only 2 weeks of storage is advocated to provide health benefits from the consumption of cheese CBHM.
